LoneWonderer
Rising Star
Hey,
i'm not a full member so i'll just post here what SWIM recently found out.
Here is what the guy told me:
I'm living in a flat with several other people and after i once brewed Ayahuasca they got rather angry about the smell and forbid me to ever do it again. So i thought how can i brew it without it making any smell and i got an idea!
I present Lazy Tek:
(that it's the most lazy method is what i realized after)
-Get some sturdy glass-jars with lids.
-Put your grounded plant matter in it (in my case mimosa and syrian rue in 2 seperate jars)
-Add your preffered method of acidification (i used white vinegar. You can use a very low amount since you can brew it forever if you want to. i used like a quarter of a tablespoon for around 0,5 liters of water and around 8g of mimosa)
-Close the lids and put them in a pot with water. You can completely submerge them or not, it works either way. (i also salted the water since i believe it heightens the heat transfer)
-Now slowly heat the pot. I used the lowest possible heat.
-After some time when everything heated up i took the jars and opened, then closed the lids again to let the pressure escape. I don't know if this is needed. Most important is that the jars get heated slowly and not aprubtly so they don't break. In subsequent openings there wasn't much pressure anymore so i stopped.
-Let it brew for like 12-? hours on that very low temperature. No supervision needed! There is no evaporation since the air can't escape, so the jars can sit there indefinitly as long as there is water in the pot. It could be better if you sometimes shake them but i didn't do that.
-Done. Now filter trough cloth and enjoy. (possibly let them sit in a fridge 24 hours to let the sediments fall which i would normally do but i also didn't because i had no time. Nevertheless it was very tolerable ayahuasca and i didn't have to puke. I normally have to puke if i don't seperate the sediments. Maybe it's because of the low heat and no stirring.
(-possibly add baking powder for deacidification and before filtration as it also binds tannins. I like to do it but you need to be really careful because too much will destroy the brew. Really just a tiny bit. Like how much sticks to your fingertip when you put it in for the amount of brew i said earlier. You can also do taste tests after stirring and stop as soon as the acid amount becomes bareable.)
What i got was very strong. It actually surprised me into a heavy trip when i only expected a light buzz. I got a stronger brew from that amount of mimosa before, but not that much stronger. With strong i mean that one shot glass sent me into a rather heavy trip. Full jar would be breaktrough i guess.
It might not get out 100% of the actives but you don't have to supervise (i know that's not the way the shamans do it) and refill water and it's complete stealthy with no smell. You could even let it brew overnight if there is enough water in it and with that low temperature. The glasses get hotter because of the pressure so you need less temperature than in an open brew and there is not so much evaporation. Barely any. Also i imagine if you life somewhere where you can't brew at all you could submerge the jars in a big pot with plant matter to have complete stealth. Just tell them it's some foreign meal that needs to cook a full day. Or do it in several sessions.
Well, that's all. Take care.
i'm not a full member so i'll just post here what SWIM recently found out.
Here is what the guy told me:
I'm living in a flat with several other people and after i once brewed Ayahuasca they got rather angry about the smell and forbid me to ever do it again. So i thought how can i brew it without it making any smell and i got an idea!
I present Lazy Tek:
(that it's the most lazy method is what i realized after)
-Get some sturdy glass-jars with lids.
-Put your grounded plant matter in it (in my case mimosa and syrian rue in 2 seperate jars)
-Add your preffered method of acidification (i used white vinegar. You can use a very low amount since you can brew it forever if you want to. i used like a quarter of a tablespoon for around 0,5 liters of water and around 8g of mimosa)
-Close the lids and put them in a pot with water. You can completely submerge them or not, it works either way. (i also salted the water since i believe it heightens the heat transfer)
-Now slowly heat the pot. I used the lowest possible heat.
-After some time when everything heated up i took the jars and opened, then closed the lids again to let the pressure escape. I don't know if this is needed. Most important is that the jars get heated slowly and not aprubtly so they don't break. In subsequent openings there wasn't much pressure anymore so i stopped.
-Let it brew for like 12-? hours on that very low temperature. No supervision needed! There is no evaporation since the air can't escape, so the jars can sit there indefinitly as long as there is water in the pot. It could be better if you sometimes shake them but i didn't do that.
-Done. Now filter trough cloth and enjoy. (possibly let them sit in a fridge 24 hours to let the sediments fall which i would normally do but i also didn't because i had no time. Nevertheless it was very tolerable ayahuasca and i didn't have to puke. I normally have to puke if i don't seperate the sediments. Maybe it's because of the low heat and no stirring.
(-possibly add baking powder for deacidification and before filtration as it also binds tannins. I like to do it but you need to be really careful because too much will destroy the brew. Really just a tiny bit. Like how much sticks to your fingertip when you put it in for the amount of brew i said earlier. You can also do taste tests after stirring and stop as soon as the acid amount becomes bareable.)
What i got was very strong. It actually surprised me into a heavy trip when i only expected a light buzz. I got a stronger brew from that amount of mimosa before, but not that much stronger. With strong i mean that one shot glass sent me into a rather heavy trip. Full jar would be breaktrough i guess.
It might not get out 100% of the actives but you don't have to supervise (i know that's not the way the shamans do it) and refill water and it's complete stealthy with no smell. You could even let it brew overnight if there is enough water in it and with that low temperature. The glasses get hotter because of the pressure so you need less temperature than in an open brew and there is not so much evaporation. Barely any. Also i imagine if you life somewhere where you can't brew at all you could submerge the jars in a big pot with plant matter to have complete stealth. Just tell them it's some foreign meal that needs to cook a full day. Or do it in several sessions.
Well, that's all. Take care.
